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Banana Oatmeal Pancakes are a quick and easy breakfast, and are filled with sweet banana flavor and a hint of cinnamon. These pancakes are light and fluffy, flavorful, and happen to be gluten-free.
Pancakes never been easier. My banana oatmeal pancakes are mixed in a blender, for minimal mess and easy clean up. Plus, they happen to be gluten free.
The best part? They’re filled with fresh banana flavor and a hint of cinnamon. These pancakes are light and fluffy – just what you’re looking for in a pancake.
For this recipe, you’ll want to use very ripe bananas. Bananas with brown spots will work perfectly. If your bananas are ripe, they will more easily incorporate into the batter. They’ll also taste a bit sweeter.
Your batter should be thick, which will produce a nice fluffy pancake. However, it shouldn’t be too thick to pour easily from the blender.
Because your banana may bring less moisture to the batter than mine did – add more milk as needed. Start with a tablespoon at a time and go from there.
I used quick cooking oats for my pancakes. You’re welcome to use old fashioned if that’s what you have on hand.
A word of caution – I haven’t tried this recipe with old fashioned oats. Feel free to let us know in the comments below if you give it a try! They should produce a slightly chunkier, textured pancake.
If you’d prefer a smoother pancake, add your oats (quick cook or old fashioned) to the blender first. Blend them until you achieve a powdery consistency, like flour.
Banana Oatmeal Pancakes
- 1 ripe banana peeled
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup quick cook oats
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- In a blender, add all ingredients. Blend on low-medium speed just until all ingredients are combined and no banana chunks remain.
- Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat and grease lightly with butter.
- Measure about 1/3 cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, whipped cream, or fruit compote.
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